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The effect of high temperature on the free amino acids of common pea (Pisum sativum L.)

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The effect of high temperature on the free amino acids of common pea (Pisum sativum L.)


Published 1965
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Typescript

Thesis (Ph. D.)--University of Florida, 1965

Vita

Includes bibliographical references (leaves 115-121)


Pages 136
Language English
Call number 560612
Digitizing sponsor University of Florida, George A. Smathers Libraries
Book contributor University of Florida, George A. Smathers Libraries
Collection americana

Full catalog record MARCXML

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